- 1 can (370 ml) artichoke hearts, drained (but save the liquid)
- 450 grams potatoes, peeled and boiled, cut into bite sized pieces
- 1 vegetable bouillon cube
- 1/2 cup soy milk or soy cream
- lemon juice
- 1 tbs. cornstarch
- cayenne pepper
- soy cheese (optional)
- Peel and cook (boil) the potatoes.
- Preheat the oven to 220 (C)
- Remove from the water cut the potatoes and place in an oiled or greased baking dish.
- Open the can of artichoke hearts and pour the liquid into a bowl.
- Cut the artichokes into bite sized pieces and place in the baking dish with the potatoes.
- To make the sauce for the gratin, I used a 1/2 cup of soy cream the liquid from the artichokes, the seasonings and 1 tablespoon of cornstarch.
- Place all of these ingredients in a sauce pan and cook, stirring constantly until thickened.
- When the sauce is thick, pour it over the potatoes and artichokes.
- If you wish you can grate a bit of soy cheese on the top, although we did not find it necessary, it tastes lovely as it is.
- Place the gratin in an 220(C) oven for 10-15 minutes or until golden brown on top.
A very fancy alternative, would be to puree a 2nd can of artichoke hearts and make the sauce from that. You could also add 2-3 tablespoons of ground almonds to thicken the sauce.
We served the gratin together with some delicious Tofu Nut
The recipe for the Tofu Pecan cutlets is available on Vegan Grandma’s blog. We documented the making of the cutlets in another post.
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